Pizza Dough by Joe Heffernan

Overview

Yield: dough for 3 pies
Prep Time: 2 hr
Total Time: 24 hr

Equipment

Digital instant-read thermometer
Wooden spoon
Stand mixer
Digital scale

Ingredients

415g Bread flour
9g Salt
270g Water
1.5g Cake yeast, or 1g dry yeast
Olive oil, for greasing, as needed

Method

Combine flour and salt

In a medium-sized bowl, mix bread flour and salt thoroughly.

Combine water and yeast

Using a thermometer, adjust sink tap until it reaches a temperature of 65 °F / 18 °C. Add water to a new bowl.
Add cake yeast and gently stir to combine.

Add Yest to Flour Mixture

Make a well in the center of the flour.
Pour in the water and yeast.

Mix Roughly

Using a wooden spoon, mix ingredients together until you have a shaggy, rugged mass of dough.

Mix in stand mixer

In a stand mixer equipped with the dough hook, mix dough on medium speed for about seven and a half minutes, or until the dough has formed a uniform mass and pulls cleanly away from the sides of the bowl.

Shape dough

Dust your work surface with flour.
Turn dough onto the work surface and shape into a ball.

Ferment

Ferment dough for 5 - 8 hours in a covered container.
NOTE: Make sure that the temperature of the room is conducive to fermentation. It should be around 65 °F / 18 °C in there.

Portion and Shape

Using a scale, divide the dough into 230 g portions. Shape each portion into a ball.
Pour a dollop of olive oil into the palm of your hand, and lightly roll each ball on the countertop to cover with oil. This helps the dough retain moisture as it rests in the next step.

Rest

Transfer dough to the fridge and chill, uncovered, for 10–30 minutes.
Cover with an airtight lid and let rest overnight in the fridge.

Proof

Proof in warm room until dough is relaxed and ready to stretch, about 20 minutes.

Stretch into a pie shape

Each pie should be about 36 - 40 cm (14 - 15 in) across.

Notes

References and Acknowledgments

Notes

You can keep dough in the fridge for up to three days. Freeze for longer.

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